St. Patrick’s Day Recipes – Chef Ralph Pagano

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“I did some time in Ireland and the incredible thing about Ireland is they get a bad rap for food,” he said. “Corned beef and cabbage can still be something special.”
As someone who believes in having a good time and enjoying good food and drink, latestgreatestgadgetsandgizmos Pagano is looking forward to the upcoming St. Patrick’s Day celebration.

“In Belfast, the ingredients can include ducks and goose, milks and creams,” he said. “I kind of let myself use these great things. The one I am doing this year is ‘duck duck goose,’ which is a duck breast, goose liver and duck fat potatoes.”


4 Duck breasts, cooked at medium heat in a heavy bottom pan to desired temperature.

For the sauce:

1 cup Garambullo mermelade
1 cup Jamaica (hibiscus flower) water, boiled in water the hibiscus for ten minutes, discard the flowers.
1 cup Sugar
1/4 cup Lime juice
2 Tsp Glucose

For the sweet potatoes:

2  amp; 1/2 lbs Sweet potatoes, peeled and diced
1/2 cup Milk
2 cups Water
1 piece Cinnamon stick
1 tsp Butter
1/2 cup Flour

For the garnish:

1 bunch Parsley, only leaves, deep fried


Cook the duck breast to desired temperature and slice. For the sauce mix all the ingredients and reduce by half. For the mashed sweet potatoes, cook the sweet potatoes in water, milk and cinnamon until soft. Strain, remove cinnamon stick and mash and add 1 tsp of butter. Make round shaped balls and cover in flour. Deep fry. In a plate put the sauce and then the mash potato fried ball. Put the sliced duck around and garnish with deep fried parsley.

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